Spaghetti Squash Lasagna

Back in university my girlfriend who was on weight watchers introduced me to spaghetti squash as a great pasta alternative. Yummy! I stumbled across a recipe for spaghetti squash lasagna and I was sold. This was delish and the hubby loved it too. I will definitely make this again! I of course made some modifications to the original recipe so here is my version.


Yield: 2 servings plus leftovers
Ingredients
1 spaghetti squash
Splash of olive oil
Sprinkle of coarse salt
1/4-1/2 lb ground turkey
1 cup pasta sauce
2 cloves garlic, minced
1/4 onion, chopped
Red pepper flakes to taste
1/2 cup cottage cheese
1/2 cup mozzarella cheese

Method
Cut spaghetti squash in half lengthwise and scoop out seeds. Paint inside with olive oil and sprinkle with salt. Place flesh side down on a lined baking sheet and bake for 40 minutes at 400 degrees. While that bakes toss your ground turkey into a frying pan over medium heat and cook through, until the pink is gonzo. Add onion, garlic and red pepper flakes stir and cook for 4 more minutes to let those onions sweat it out. Pour in pasta sauce, stir and cook until heated through, about 5 minutes. Remove from heat. Remove squash from oven after 40 minutes and place in fridge to cool for 10 minutes. This is key! Remove from fridge and using a fork carefully scrape the squash into a large bowl. Now its time to layer your lasagna into the empty squash shell. Add a layer of squash followed by cottage cheese followed by meat sauce. Repeat until the squash shell is full. Top with mozza cheese. Return to oven a bake 10 additional minutes or until warmed through. Enjoy! Yummmmy.